STARTERS
Tender Baby Niagara Greens
8
dried Jordan cherry
vinaigrette
Hearts of Romaine
9
crisp double smoked bacon, herb croutons
shaved Parmesan & creamy garlic dressing
Smoked Chicken & Mozzarella
14
Serves Two
Baco Noir balsamic vegetables
rosemary-scented grilled flat bread
Smoked Salmon Roulade
10
centered with Woolrich goat cheese
and fennel confit, honey icewine drizzle
Great Lake Fish Chowder
9
served with multi-grain artisan olive bread
Mushroom Ravioli
10
in sun-dried tomato sauce
topped with shaved Parmesan
Caramelized Onion & Fennel Soup
7
sauterne flavoured beef broth, herb crouton
& Woodstock cheddar crust
Triple Cream Canadian Brie Fritter 12
with side of oak leaf lettuce
and cran-raspberry coulis
ENTRÉES
Grilled Grain Fed Veal Chop
34
on porcini mushroom spaetzle
Pinot Noir jus
Grilled Ontario Spring Lamb Chops
31
rosemary scented, Yukon mashed potatoes
and maple apple calvados glaze
Grilled Beef Tenderloin & Scampi
33
served on a black bean cake
topped with a creamy sauterne lobster sauce
Smithville Pork Tenderloin
24
on a sweet potato and sage gnocchi
topped with a Vidal orange rosemary sauce
Grilled Yellowfin Tuna Fillet
31
with salsa of tomato, shallots and basil
accompanied by orzo pasta and vermouth honey icewine reduction
Grain-fed Organic Chicken Supreme
24
lemon myrtle rub, fingerling potatoes
double smoked bacon croutons
roasted garlic jus
16 oz Canadian Prime T-bone Steak
31
Merlot and balsamic reduction
Duck Confit
28
brandy & sea salt-cured duck leg
Yukon mashed and
orange Late Harvest Vidal gastrique
Salmon, Shrimp & Scallop Synergy
29
on roasted fennel bauletti pasta
tomato saffron sauce